Science of Cooking - Science of Food and Cooking

maillard reaction in chicken when heated to 300F

Why does food brown when cooked?

Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures. Both caramelization and the maillard reaction only occur on the right producing the noticeable brown color...Read about why foods brown

Browning of Foods

Why does food on the stove top sometimes not sear? Why does food sometimes stick to the surface of a pan? Read more on Science of Browing Foods:

Science of Food and Taste

Enhancing Taste and Flavor

Flavor can be enhanced many ways... Umami is now the commonly used term by taste scientists for the fifth taste but brining, curing and dehydrating are also very effective methods.

Science and Cooking of Eggs

Food thickeners

Science of Slow Cooking

What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the

Science of Slow Cooking (Meats) --

Important Temperatures in Cooking,

Cooking with Induction Stovetops

Sous Vide Cooking

Best temperatures cooking chicken sous vide

Why does meat shrink when cooked?

Confit Cooking